Barton County democrat. [volume] (Great Bend, Kan.) 1885-1915, 1887-07-14
LoNo-kEePrNo BUTTER.
w to Prepare a GIIt-Edee Article in Sum-

How to Prepare a GIIt-Edge Article In Sum
- mer for winter Use.
I would not make butter to pack
Butter should be eaten when new, and
not be kept any great length of time
No system of making butter can hold
captive the delicate, fine aroma of but
ter that exists when first made. There
is next stage of flavor which is more
lasting, and it is this flavor we must
hold on to in bookkeeping butter.
Bookkeeping butter for winter calls
for no different process than any first
class No. 1 butter receives, and fine
butter, well-packed, is a good keeperO
One of the essentials, in making good
keeping butter, is a well-balanced raS
ton for the COW to make milk from,
and grain should be fed to that end. It
gives not only solidity to the fats in the
milk, but complete proportion of the
proper elements that go to make up q,
perfect article. Having good milk and +.
a proper place in which to set it, expe-
dition, should characterize the opera.
ton of butter-making, SO that there
shall be as few chemical changes in the
cream as possible, and thus keep the
material perfect.
If open-pan setting is practiced, the
cream will not require very much
ripening, and it should be churned
upon the first detection of acidity- Is
several skimmings are necessary for q,
churning, then the best way is to keep
the cream as cold as possible until
enough has been secured, thoroughly
mixing the cream each time new 10
added, then warm and stir the cream
up to seventy degrees and cool gradUs
ally down to sixty degrees and churn
as soon as the cream is slightly acid
not a pronounced sour. By this
method cream can be obtained of uni-
form condition, and as nearly as posi-
bic of an "age." Also avoid scalding
milk, for fine butter making.
No plan for making butter for long
keeping is complete that does not en-
ploy the granular brine washing OF
butter to free it from butter-milk. At
the granular stage churning should
cease, to allow the fluid separation OF
the butter-milk. The lowering of the
temperature with cold brine hardens
the butter globule, and aids in freeing
it from its film of butter-milk which
The brine adds to the gravity of the
butter-milk and makes the butter come
to the surface with more distinctnesG
This should be repeated, using a little
salt each time, to keep up this line Of E
separation until the brine comes away
clear. The cold brine has kept the
color of the butter unimpaired, and
the film of brine which now surrounds
each globule instead of butter-milk, acts
as a seal to hold color and flavor, not
only for the moment, but in a measure
in the future.
The sailing is important, so that tho
grain of the butter may not be injureds
The amount of salt is far less essential
than care in thoroughly mixing 10
through the mass, and not break up
the granules of butter. The surround
ing of each of these little globules with
a film of dissolved salt is all that we
can do in the preservation of butter.
1t is now an accepted doctrine thaS
salt has very little to do in keeping
butter. and so l would salt long-keep-
ing butter when very wet, so that the
salt would all dissolve, and then work
it only enough to press out the surplus
moisture. Butter should have about
fifteen per cent. of moisture, and if
this fifteen per cent. is dissolved, SALT
evenly distributed about the globules,
in amount a little less than half an
ounce to the pound, the Office of salt is
at its limit and any further demand for
salt is to satisfy an abnormal taste.
This butter, packed in good brine
soaked packages, closely sealed with
wet salt, closely covered from the in
fuence of the air and set in a place
where the temperature is uniform ne
about forty-five degrees, will keep. In
such temperature 1 have kept buttcF
a year with good success. Prepared
paper, water and air proof. for the
lining of butter packages, is far prefer
able to brine, and the expense is not
over two cents per package, and il
saves lots of ''bother." Use only the
best salt, and that which on trial wilL
all dissolve in water. Never let butter
freeze, as it takes out the moisture and
makes the butter "mealy. "-J0lll1
Gould, in Farm and Home.
Where Phthisis Strikes.